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    • Menu

    Rania offers guests a prix-fixe menu of either three courses ($75)  or four courses ($90), with the option to add wine pairings and cocktails, as desired. An a la carte menu will be available at our stunning Sundowner Bar. An indulgent six course Chef’s Tasting menu ($125) will soon debut.

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    FIRST COURSE

    • Shiso leaf chaat, white pea ragda, green mango, mint.

    • Gobhi manchurian tomato, ginger, shishito peppers, red raddish.

    • Chicken kofta, truffle cream, pickled wild mushrooms.

    • Shrimp Koliwada, fennel and mango chutney.

    SECOND COURSE

    • Roasted beets salad, butternut squash, goat cheese raita, curry vinaigrette.

    • Chana masala panisse, wild ramp chutney, tomato tukku, shishito peppers.

    • Lamb cheela, red onion laccha, buttermilk mousse.

    • Kerala beef cutlet, curryleaf mousse, pickled shallots, mustard frills.

    • Ambarsari cod, ramp chutney, ajwain powder.

    ENTREE

    • House-made paneer, spring peas, pecorino.

    • Beef short ribs, saffron nihari, charred broccoli rabe, pickled mustard.

    • Braised lamb shank, spinach,coconut foam, ghoda masala, mustard frills.

    • Pork belly, vindaloo, charred onions, micro cilantro.

    • Parsi chicken, salli aloo, masala egg.

    • Monk fish, spinach kaipu, turmeric moilee.

    DESSERT

    • Chocolate caramel tart, malted barley ice cream.

    • Shrikhand mousse, coconut, makrut lime tapioca.

    • Mango sorbet, fennel granita

    SIDES

    BREADS & RICE


    DAL FRY KOLHAPURIIRANI BERRY PULAO
    SMOKED BLACK DALGARLIC NAAN
    KOSHAMBIR RAITAMALABAR PAROTA

    		ROTI

    		NAAN


    Three Courses  $75, Four courses  $90

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